There’s a great number of things that have come from Greece over millennia, democracy, philosophy, the Olympics, literature, histriography, political science, major mathematical and scientific principles and much more.

But one area that probably doesn’t get as much acknowledgement as it should, is the food.

One of the best street-style foods to come from the Hellenic nation is the Gyro…

Designed to be eaten easily, the Gyro is a Greek classic in the same vein as Jason and his Argonauts. Imagine the gyro as the Greek equivalent of our very own sandwich.

Usually cooked on a rotisserie, it does share some similarities with a more common site in British takeaways – the doner kebab.

Normally made with pork, chicken, beef, veal, lamb (or mutton), even feta and halloumi can be be found alongside salad and vegetables such as cucumber and lettuce, as well sauces such as tzatziki and mustard. All wrapped up in a slightly grilled pitta.

Basically a gyro is your bog standard ham sandwich if it underwent a life-changing experience and hit the gym before treating itself to a makeover…so nothing like any sandwich you’ve been eating.

A photo posted by Greekin’ Out (@greekinoutct) on Oct 17, 2016 at 3:27pm PDT

Ingredients

• 12 boneless skinless chicken thighs

For the marinade

• 4 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried mint
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp sweet paprika
• ½ tsp ground cinnamon
• zest and juice of 1 lemon, plus 1 lemon cut into wedges to serve
• 4 garlic cloves, crushed
• For the pitta wraps
• 250g strong white bread flour
• 7g sachet fast-action dried yeast
• 1 tsp golden caster sugar
• 2 tsp olive oil, plus extra for greasing

For the tzatziki

• ½ cucumber
• 200g Greek yoghurt
• small bunch mint, finely chopped
• 1 small garlic clove, crushed
• juice of ½ lemon

To serve

• 1 butter or round lettuce
• 4 large tomatoes, seeds removed, chopped
• 1 red onion, halved and thinly sliced

Method

A photo posted by Lisa Rosenthal (@lisaerokitty) on Oct 16, 2016 at 1:10pm PDT

1. Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.
2. A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins).
3. Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.
4. Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.
5. To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
6. Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side.
7. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.
8. Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.
9. Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
10. Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.

Amazing as a lunchtime alternative to the overdone boring, damp, cold pre-packed sandwich. Popular at many a festival and outdoor event, why not add the taste of Greece to your kitchen arsenal?